Halloween Poppy Seed Shortbread Cookie Fingers

Follow our step-by-step guide on how to make Halloween Poppy Seed Shortbread Cookie Fingers.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C) and prepare a baking sheet with a layer of parchment paper for easy cleanup.

2. Step 2

   In a mixing bowl, combine flour, poppy seeds, baking powder, and salt, whisking them together until they form a harmonious blend.

3. Step 3

   In the bowl of a stand mixer, cream together the butter and sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes.

4. Step 4

   Introduce the vanilla extract and whiskey, mixing until fully incorporated.

5. Step 5

   Gradually fold the flour mixture into the butter mixture, stirring until the dough comes together and has a crumbly texture.

6. Step 6

   Chill the dough in the refrigerator for approximately 10 minutes to allow it to firm up.

7. Step 7

   Once chilled, divide the dough into four equal portions.

8. Step 8

   On a floured surface, roll one portion into a tube and slice it into 1-inch pieces, placing them on the prepared baking sheet.

9. Step 9

   Repeat this rolling and cutting process with the remaining dough.

10. Step 10

    Gently flatten each piece to about 2 inches long and 3/4 inch wide.

11. Step 11

    Using the flat side of a butter knife, create a small indentation at one end of each piece, then add a dollop of fruit jam.

12. Step 12

    Press an almond slice into the jam to mimic a fingernail.

13. Step 13

    For added detail, score two sets of slits on each piece to form knuckle shapes.

14. Step 14

    Bake in the preheated oven for around 7 minutes, or until the cookies turn a lovely golden hue.

15. Step 15

    Allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack, where they will cool completely in about 20 minutes.

16. Step 16

    Enjoy the delightful aroma and the whimsical appearance of these charming cookies!.